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Elvis Presleys favorite "Potato Cheese Soup"


This tasty soup was a lunchtime favorite of Elvis. He liked this potato cheese soup because he said it had "stick-to-your-ribs" flavor

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Rate this recipe 4.4/5 (21 Votes)


  • 2 tablespoons butter
  • 1/3 cup celery, chopped finely
  • 1/3 cup onion, chopped finely
  • 4 cups Russet potatoes, pared into 1/2-inch cubes
  • 3 cups chicken broth
  • 2 cups milk
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • Dash paprika
  • 2 cups sharp Cheddar cheese, shredded
  • French fried onion rings or croutons (optional)


Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

In large saucepan, melt butter. Add celery and onion; cook over medium heat, stirring frequently, until tender. Add potatoes and chicken broth; simmer until potatoes are tender, about 10 minutes.

Pour mixture into blender and blend until smooth. Return to saucepan. Stir in milk and seasonings. Heat through. Add cheese, stirring until melted.

Pour soup into bowls. Garnish with a little extra cheese, French-fried onion rings or croutons, if desired.


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